Homemade Gingerbread Syrup

A recipe for Homemade Gingerbread Syrup! Warming spices are simmered in a simple syrup for a delicious and festive addition to coffee and other favorite drinks.

I have enjoyed trying different homemade syrups over the past couple of years so much and this Homemade Gingerbread Syrup is another new seasonal favorite!

Granulated sugar, light brown sugar, and water are combined in a medium saucepan for the base. To help capture that gingerbread flavor, I simmered the mixture with molasses, vanilla, cinnamon, ginger, allspice, cloves, and pepper to create a slightly thickened, fragrant syrup.

After removing from heat, cover the gingerbread syrup and allow to steep at room temperature for about 30 minutes to let the flavors blend before straining and refrigerating for up to 2 weeks. 

A Few Gingerbread Syrup Tips

I made the syrup using a vanilla bean I had on hand, but you can also swap for vanilla extract or vanilla bean paste. If using the extract, wait until after the sugar has dissolved and the pot is removed from heat before it mixing into the liquid (about 1-2 teaspoons).

For 1 cup (240 milliliters) of coffee, I usually add about 1-2 tablespoons (15-30 milliliters) of syrup. Adjust the amount as needed to taste.

It is also delicious in hot chocolate, cocktails (we enjoyed this Gingerbread Martini Christmas Cocktail from Aubrey’s Kitchen), and milkshakes.

Simmer the syrup to desired consistency. I keep it just slightly thickened for drinks. If you simmer for longer, it would be perfect over pancakes or even ice cream. The exact amount of syrup may vary based on the simmering time.

This recipe makes about 2 1/4 cups (530 milliliters) of syrup. It can easily be halved to yield a little over a cup (best if making for 1-2 people).

I used unsulphured molasses in this Homemade Gingerbread Syrup, not blackstrap. Blackstrap molasses has a more bitter flavor.

For the Christmas tree decoration over of the Gingerbread Latte in the photo below, I used a stencil and sprinkled cocoa powder over the top.

Looking for more homemade syrups?

Try my:

• Toasted Marshmallow Syrup
• Vanilla Bean Syrup
• Homemade Lavender Syrup

Homemade Gingerbread Syrup Recipe

Adapted from An Edible Mosaic

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Homemade Gingerbread Syrup

A recipe for Homemade Gingerbread Syrup! Warming spices are simmered in a simple syrup for a delicious and festive addition to coffee and other favorite drinks.

Course Drinks

Cuisine N/A

Keyword beverage, drink, gingerbread, molasses, simple syrup, syrup, winter

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 1/4 cups

Ingredients

• 1 cup (200 grams) granulated sugar
• 1 cup (200 grams) light brown sugar
• 2 cups (470 milliliters) water
• 2 tablespoons (30 milliliters) unsulphured molasses
• 1 vanilla bean
• 2 cinnamon sticks
• 1 1/2 inch (4 centimeter) piece ginger roughly chopped
• 8 allspice berries
• 8 cloves
• 4 black peppercorns
• Pinch salt

Instructions

• In a medium saucepan, combine the granulated sugar, light brown sugar, water, and molasses.
• Split the vanilla beans and scrap the seeds into the pan. Whisk to combine and add the pods (if using vanilla extract, do not add until after simmering the syrup).
• Add the cinnamon sticks, ginger, allspice berries, cloves, black peppercorns, and pinch of salt.
• Bring the mixture to a boil, then reduce heat to a simmer.
• Cook, whisking occasionally, until the sugar is dissolved and the liquid is starting to thicken slightly, 10-15 minutes.
• Remove from heat, cover, and allow to steep for 30 minutes.
• Strain the syrup through a fine mesh strainer and discard the spices. Transfer the syrup to an airtight container and refrigerate for up to 2 weeks.